Dawn’s Gingerbread Cookies

GINGERBREAD COOKIE DOUGH

ROYAL ICING

For many years I have been trying to hone that perfect wintery, aromatic, warm, and spicy holiday gingerbread cookie. Even Santa was surprised to find out the secret to the perfect cookie would be a quarter teaspoon of freshly ground black pepper. Chef kiss!

Makes 24 cookies.

*Tip – If you like a softer cookie, roll out a little thicker than 1/8 inch thick. These cookies can burn easily.  It is worth baking one cookie to determine the length of time needed for baking to get the desired crispness (without burning) before you bake the whole batch.

Cookie Instructions

1. In a large bowl whisk the flour, baking soda, spices, salt, and pepper.
2. In a separate bowl, beat the butter until light and fluffy.  Add the sugar and beat until fluffy.  Mix in the egg and molasses.
3. Gradually add the flour mixture and work with your hands (or in a stand mixer with a paddle on low speed) until all the flour mixture is incorporated.
4. Divide dough into 3 balls.  Wrap each ball in plastic wrap.  Chill in the fridge for at least an hour.  Before you roll out the dough let it sit at room temperature for about 7 – 10 minutes.
5. Preheat oven to 350^oF
6. Place 1 dough ball on lightly floured parchment or wax paper.  Using a rolling pin, roll dough 1/8 inch thick.  Return to fridge for 5-10 minutes to make it easier to cut out the cookies.
7. Once the rolled-out dough has chilled, use a cookie cutter to cut out shapes and place cookies on an ungreased baking sheet. 
8. Bake at 350^oF until crisp but not darkened, 8 -10 minutes.  Remove from oven and let rest for a couple of minutes, then transfer to a wire rack to cool completely.

Royal Icing Method

1. Beat egg white and lemon juice together adding the sifted powdered sugar until the mixture holds stiff peaks.
2. Add more powdered sugar if the icing is too runny.
3. Add a few drops of food colouring if desired.
4. Use a piping bag (or a sandwich bag with the corner cut) and pipe decoration onto cookies.
5. Keep icing sealed in the bag between batches or it will dry out.
6. Let cookies with icing dry for 24 hours at room temperature.
7. Enjoy!

**Tip – Make more batches of icing with different colours of food colouring if desired.